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Gluten-free quiche Lorraine
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Prep Time:
70 minutes
Cook Time:
55 minutes
Total Time:
125 minutes
Gluten-free makeover of a classic quiche recipe, perfect for a Low FODMAP diet!
Ingredients:
  • 100g rice flour
  • 25.00 gm gluten-free cornflour
  • 30.00 gm polenta
  • 2.40 gm salt
  • 2.00 gm gluten-free baking powder
  • 125g unsalted butter, chilled, chopped
  • 200g cold mashed potato
  • 12.00 gm sesame seeds, toasted
  • 150g sliced leg ham, finely chopped
  • 4 egg yolks
  • 252.50 gm pure cream
  • 1.25 gm ground nutmeg
  • Salad leaves, to serve
Instructions:
  • Combine rice flour, cornflour, polenta, salt, and baking powder in a food processor until mixed. Add butter and pulse until mixture resembles fine breadcrumbs. Transfer to a large bowl and stir in potato and sesame seeds until well combined.
  • On a lightly floured surface, knead the pastry for 2 minutes until smooth, then shape it into a disc. Wrap it in plastic wrap and refrigerate for 30 minutes. Be gentle as the pastry will be delicate at this stage.
  • Preheat the oven to 200°C/180°C fan-forced and lightly grease a 3.5cm-deep, 23cm loose-based fluted flan tin.
  • Roll out the pastry between 2 sheets of baking paper into a 32cm circle. Gently press it into the prepared tin. Line the pastry with baking paper and fill with ceramic pie weights or uncooked rice. Bake for 15 minutes, then allow it to cool briefly. Remove the paper and weights, then reduce the oven temperature to 170°C/150°C fan-forced.
  • 1. Spread a layer of ham over the pastry base. 2. Combine egg yolks, eggs, cream, and nutmeg in a bowl, whisk until smooth. Season with salt and pepper. 3. Pour the egg mixture over the ham. 4. Bake the dish for 30 to 40 minutes, or until it is fully cooked.
  • Let the dish rest in the pan for 10 minutes before serving alongside a fresh salad.

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